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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,729.2
  • Total Fat: 72.5 g
  • Cholesterol: 352.9 mg
  • Sodium: 5,716.4 mg
  • Total Carbs: 488.5 g
  • Dietary Fiber: 57.0 g
  • Protein: 76.7 g

View full nutritional breakdown of Irish Soda Bread - The Grit (whole loaf) calories by ingredient
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Irish Soda Bread - The Grit (whole loaf)

Submitted by: SOUR_KRAUT
Irish Soda Bread - The Grit (whole loaf)

Introduction

From the Grit Cookbook.

Serve a think, toasted slice with soup or with jam for breakfast. Its combination of savory and sweet flavors will have you sneaking back to the kitchen for one more nibble.

For nutrition calculations, it is for the whole loaf. You figure out the nutrition info based on how many slices you cut it in. My loaf was larger than the 10 servings they suggested.

I had to alter the original ingredients a little based on what I had on hand. :)
From the Grit Cookbook.

Serve a think, toasted slice with soup or with jam for breakfast. Its combination of savory and sweet flavors will have you sneaking back to the kitchen for one more nibble.

For nutrition calculations, it is for the whole loaf. You figure out the nutrition info based on how many slices you cut it in. My loaf was larger than the 10 servings they suggested.

I had to alter the original ingredients a little based on what I had on hand. :)

Number of Servings: 1

Ingredients

    2 cups whole wheat flour.
    1 cup oat flour (put oatmeal in a food processor to make)
    3 tbs packed brown sugar
    1 1/4 tsp salt
    2 tsp baking powder
    1 tsp baking soda
    2 tbs caraway seeds
    4 tbs cold butter
    2 cups raisins, craisins, or a blend of both, finely minced
    1 large egg
    1 1/2 cups buttermilk (can make with milk and vinegar)

Directions

Preheat oven to 350. Grease a baking sheet.

Thoroughly combine flours, sugar, salt, baking powder, baking soda, and caraway seeds. With a pastry blender, cut in butter until finely blended and stir in minced raisins and/or craisins.

In as small bowl, beat egg together with buttermilk. Add to flour mixture. Gently stir and fold until just combined. Form dough into a rounded, disk-shaped loaf a few inches thick and 7 to 8 inches wide. Place on prepared baking sheet. Using a sharp knife, mark top of loaf decoratively with 1/2-inch deep knife slashes. Bake on middle oven rack for 1 hour or until a knife or toothpick inserted in center comes out clean. Remove to a wire rack and cool completely.

Yields 1 loaf (suggested as 10 servings).

Freezes well for later use.

Number of Servings: 1

Recipe submitted by SparkPeople user KTRAUT.






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